PRUDENCE HILBURN: Start the day with coffeecake

Published: Tuesday, October 2, 2012 at 5:39 p.m.

Last Modified: Tuesday, October 2, 2012 at 5:41 p.m.

Waking up to cool fall mornings puts me in the mood to bake. What could be a better start to the day than a homemade coffeecake?

One of the best coffeecakes I have eaten is from the Land O' Lakes kitchens. Many years ago, when I was in the catering business, I served the Easy Caramel Orange Ring at a business breakfast, and it was a hit.

If you enjoy experimenting in the kitchen, you might want to substitute some other flavor of jam or preserves for the orange marmalade.

I think seedless raspberry jam or preserves would be a good option. A friend has been wanting me to develop a recipe using a combination of raspberries and caramel because those are her favorite flavors. This might be what she’s looking for. Keep in mind, however, that this is just an idea I haven’t tried yet.

Another favorite is a coffeecake I have made for years and, of course, have changed up a bit from one baking to another. This is the original recipe for Almond Skillet Coffeecake.

In looking over the ingredient list, you might be wondering if I left out the leavening by mistake. Actually, there was no leavening listed in the recipe that was shared with me many years ago. However, if you do not have any all-purpose flour, I’m sure you could use self-rising flour. The texture would be a little lighter and the coffeecake would be thicker, but the flavor would be the same.

One change I made to the Almond Skillet Coffeecake was to add a little cocoa. I think a few dried cherries also would be great in this morning specialty. If you prefer another flavor partner for the chocolate instead of cherries, try adding a little freshly grated orange zest. This certainly would spark up the flavor of the chocolate batter.

Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.

Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.

Almond Skillet Coffeecake

3/4 cup butter

1 1/2 cups sugar

2 eggs

1 1/2 cup sifted all-purpose flour

1 teaspoon almond flavoring

Slivered almonds

Sugar

Line a large iron skillet (about 10 inch) with aluminum foil, allowing extra foil to hang over edges. This will be used later for removing coffeecake from skillet. Melt the butter and add sugar. Beat well. Add eggs, one at a time, beating well after each addition. Add flour and flavoring. Mix well. Pour batter into foil-lined skillet. Cover top with almonds and sprinkle with sugar. Bake at 350 degrees for 30 to 40 minutes, or until toothpick comes out clean when inserted into center of coffeecake. Remove from skillet, using extra foil to lift it. Cool completely. When cool, wrap tightly in foil to store. Don't try to remove foil while coffeecake is still warm, as it will stick.

Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.

<p>Waking up to cool fall mornings puts me in the mood to bake. What could be a better start to the day than a homemade coffeecake?</p><p>One of the best coffeecakes I have eaten is from the Land O' Lakes kitchens. Many years ago, when I was in the catering business, I served the Easy Caramel Orange Ring at a business breakfast, and it was a hit.</p><p>If you enjoy experimenting in the kitchen, you might want to substitute some other flavor of jam or preserves for the orange marmalade.</p><p>I think seedless raspberry jam or preserves would be a good option. A friend has been wanting me to develop a recipe using a combination of raspberries and caramel because those are her favorite flavors. This might be what she's looking for. Keep in mind, however, that this is just an idea I haven't tried yet.</p><p>Another favorite is a coffeecake I have made for years and, of course, have changed up a bit from one baking to another. This is the original recipe for Almond Skillet Coffeecake.</p><p>In looking over the ingredient list, you might be wondering if I left out the leavening by mistake. Actually, there was no leavening listed in the recipe that was shared with me many years ago. However, if you do not have any all-purpose flour, I'm sure you could use self-rising flour. The texture would be a little lighter and the coffeecake would be thicker, but the flavor would be the same. </p><p>One change I made to the Almond Skillet Coffeecake was to add a little cocoa. I think a few dried cherries also would be great in this morning specialty. If you prefer another flavor partner for the chocolate instead of cherries, try adding a little freshly grated orange zest. This certainly would spark up the flavor of the chocolate batter.</p>
<p class="italic font120">Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.</p><h3>Easy Caramel Orange Ring</h3>
<p>1 tablespoon sweet cream butter, softened</p><p>1/2 cup orange marmalade</p><p>2 tablespoons chopped nuts</p><p>1 cup firmly packed brown sugar</p><p>1/2 teaspoon cinnamon</p><p>2 (10 oz.) cans refrigerated buttermilk flaky biscuits</p><p>1/2 cup sweet cream butter, melted</p><p>Preheat oven to 350 degrees. Grease Bundt pan with 1 tablespoon butter. Place teaspoonfuls of orange marmalade in pan. Sprinkle with nuts. Combine brown sugar and cinnamon in small bowl. Mix well. Set aside. Separate biscuits. Dip biscuits in melted butter, then sugar mixture. Stand biscuits on edge in pan, spacing evenly. Sprinkle with remaining sugar mixture and drizzle with remaining butter. Bake near center of oven for 30 to 40 minutes, or until brown. Cool upright in pan for 5 minutes. Invert onto serving plate.</p>
<p class="italic font120">Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.</p><h3>Almond Skillet Coffeecake</h3>
<p>3/4 cup butter</p><p>1 1/2 cups sugar</p><p>2 eggs</p><p>1 1/2 cup sifted all-purpose flour</p><p>1 teaspoon almond flavoring</p><p>Slivered almonds</p><p>Sugar</p><p>Line a large iron skillet (about 10 inch) with aluminum foil, allowing extra foil to hang over edges. This will be used later for removing coffeecake from skillet. Melt the butter and add sugar. Beat well. Add eggs, one at a time, beating well after each addition. Add flour and flavoring. Mix well. Pour batter into foil-lined skillet. Cover top with almonds and sprinkle with sugar. Bake at 350 degrees for 30 to 40 minutes, or until toothpick comes out clean when inserted into center of coffeecake. Remove from skillet, using extra foil to lift it. Cool completely. When cool, wrap tightly in foil to store. Don't try to remove foil while coffeecake is still warm, as it will stick.</p>
<p class="italic font120">Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.</p>